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首页> 外文期刊>Food microbiology >Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4℃
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Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4℃

机译：在4℃各种包装条件下储存的烟熏火鸡胸肉中生物胺的形成及其与微生物菌群和感官变化的关系

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摘要

The present study evaluated: (1) the formation of biogenic amines (BAs) in smoked turkey fillets during storage under aerobic and modified atmosphere packaging (MAP) conditions at 4℃, (2) the relation of BAs to microbial and sensory changes in turkey meat and (3) the possible role of BAs as indicators of poultry meat spoilage. Smoked sliced turkey fillets were stored in air and under vacuum, skin and two modified atmospheres (MAP), Ml (30% CO_2/70% N_2) and M2 (50% CO_2/50% N_2), at 4 ± 0.5℃, for a period of 30 days. The BAs determined were: tryptamine, tyramine, histamine, putrescine, cadaverine, spermidine and spermine. Low levels of BAs were observed throughout the entire storage period, with the exception of histamine, tyramine and tryptamine, for which higher concentrations were recorded. Values for these three BAs were the highest for air-packaged samples (32.9, 25.0 and 4.1 mg/kg, respectively) and the lowest for skin-packaged samples (11.9, 4.3 and 2.8 mg/kg, respectively) after 30 days of storage. All microorganism populations increased throughout the storage period, except for Pseudomonas spp. and Enterobacteriaceae, in skin-packaged fillets and modified atmosphere M2, which remained under the method detection limit (< 1 log CFU/g) until day 30 of storage. Pseudomonas spp. and Enterobacteriaceae for the rest of the packaging treatments remained below 5 log CFU/g throughout storage. On the other hand, lactic acid bacteria were dominant throughout the storage period, regardless of the packaging conditions reaching 8.9 log CFU/g on day 30 of storage. Mesophiles reached 7 log CFU/g after ca. 19-20 days for the air and skin packed samples, 22-23 days for the M2 and vacuum packed samples and 25-26 days for the M1 packed samples. BA values for tryptamine, histamine and tyramine correlated well with both microbiological and sensory analyses data. Tryptamine, histamine and tyramine may be used as chemical indicators of turkey meat spoilage.
机译：本研究评估：（1）在4℃的有氧和气调包装（MAP）条件下，烟熏火鸡圆角中的生物胺（BAs）形成，（2）BAs与火鸡微生物和感官变化的关系肉类；（3）BAs可能是家禽肉变质的指标。熏制的切成薄片的火鸡鱼片在4±0.5℃，空气和真空，皮肤和两个改良的气氛（MAP），M1（30％CO_2 / 70％N_2）和M2（50％CO_2 / 50％N_2）下储存，用于为期30天。确定的BA是：色胺，酪胺，组胺，腐胺，尸胺，亚精胺和精胺。在整个存储期间，除组胺，酪胺和色胺外，BAs含量低，记录的浓度较高。储存30天后，空气包装样品的这三个BA值最高（分别为32.9、25.0和4.1 mg / kg），而皮肤包装样品的最低值（分别为11.9、4.3和2.8 mg / kg）最低。 。在整个存储期间，除假单胞菌外，所有微生物种群均增加。肠杆菌科和肠杆菌科，包装在皮肤包装的鱼片和M2气氛中，直至保存第30天，方法的检出限（<1 log CFU / g）保持在方法以下。假单胞菌其余包装处理中的肠杆菌科和肠杆菌科在整个储存期间均保持在5 log CFU / g以下。另一方面，无论包装条件在储存第30天达到8.9 log CFU / g，乳酸菌在整个储存期间均占优势。嗜温菌约在7 log CFU / g后。空气和皮肤包装样品为19-20天，M2和真空包装样品为22-23天，M1包装样品为25-26天。色胺，组胺和酪胺的BA值与微生物学和感官分析数据均具有很好的相关性。色胺，组胺和酪胺可用作土耳其肉变质的化学指示剂。

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